Taco Soup delivers the iconic flavors of a classic taco: combining rich ground beef with the best seasoning mix, crisp corn, a mix of beans, and smoky fire-roasted chilies. Serve this hearty and comforting soup with a scoop of sour cream, a handful of Cheddar, and plenty of chips on the side for dipping!
The Best Taco Soup Recipe!
Taco Soup is a must-have dinner for chilly fall and winter evenings! Packed with protein and brimming with vibrant flavors, this soup is both hearty and satisfying. Think of it as a slightly more broth-y version of chili, enriched with classic taco ingredients and the best absolute Taco Seasoning blend.
Whipping up a warm bowl of this soup is a cinch. Just brown some ground beef and toss in a mix of convenient canned ingredients like tomatoes, corn, and beans. But the real magic? Those toppings! Serve with crispy chips, gooey melted Cheddar, and a creamy scoop of sour cream – perfection!
Even better, the flavors of this soup intensify as it sits, it’s freezer-friendly, and can be adjusted to suit your preferences! How can you go wrong?!
Taco Soup Ingredients
- Olive oil: This ensures even cooking without sticking.
- Yellow onion: Dice evenly into small pieces for consistent cooking. Sauté until translucent for natural sweetness.
- Lean ground beef: The 93/7 ratio means less fat and draining. Brown evenly and break apart well as you cook.
- Minced garlic: Add garlic later in the sautéing process to avoid burning, which can make this taco soup taste bitter.
- Taco seasoning: Our homemade seasoning blend allows you to adjust spice levels and flavor, but store-bought is a quick substitute.
- Chili or pinto beans: Chili beans come in a seasoned sauce, which enhances chili flavor with no extra effort on your end.
- Black beans: Rinse well to remove excess sodium and the can’s liquid, which can be starchy.
- Southwestern corn: This variety adds even more flavor. Don’t drain here—its liquid adds flavor.
- Diced green chiles: Fire-roasted chiles give a smoky depth, but choose the heat level based on your preference.
- Crushed tomatoes: These provide a rich, tomato base. Better quality tomatoes = sweeter!
- Chicken broth: If you’re concerned about saltiness, grab low sodium and adjust seasoning accordingly.
Taco Soup Toppings
- Sour cream: Gives a creamy contrast; can be dolloped or stirred in.
- Cheddar cheese: Freshly grated melts better than pre-packaged shreds.
- Chips: Add crunch with chips; plus, they’re great for scooping up hearty bites!
- Green onions and cilantro: These green goodies provide a fresh flavor; chop finely for even distribution.
- Avocado: Avocados add creaminess; ensure it’s ripe but firm.
- Lime: A squeeze of lime brightens up the dish.
- Jalapeño: Slice peppers thinly for a kick of spice; remove seeds for less heat.
How To Make Taco Soup
- Sauté onion in oil; add and brown the beef. Drain excess grease if needed.
- Stir in garlic and seasonings.
- Sauté until fragrant.
- Pour in the remaining soup ingredients and bring to a boil.
- Simmer 15-20 minutes.
- Serve hot, garnished with desired toppings.
Variations
Switch Things Up!
- Boost heat with jalapeños, chipotle peppers, a dash of hot sauce, or by adding some ground cayenne pepper to the seasoning blend.
- Make it thicker or thinner, using broth for a thinner soup or adding extra beans for a thicker soup.
- Change protein by replacing the beef with ground turkey, ground chicken, or shredded chicken like in this Chicken Tortilla Soup.
- Different veggies change the flavors! Try stirring in roasted bell peppers, roasted sweet potatoes, or roasted butternut squash at the end.
- Add a grain like cooked white rice, brown rice, or bulgur to this simple taco soup for added heartiness.
Taco Soup FAQs
How Do You Thicken Taco Soup?
- For a thicker consistency, add refried beans or an extra can of black beans, or simmer longer.
Can I Make It In A Slow Cooker?
- Yes! After browning the onions and beef, transfer them to the slow cooker with the other ingredients and cook on low for 4-6 hours or high for 2 hours.
Can I Use Homemade Taco Seasoning?
- Yes follow this recipe!
Storage
Storing Taco Soup
How long will taco soup last?
Stored in an airtight container, it lasts 3-5 days in the fridge. Taco Soup only gets better as it sits!
Can I freeze this soup?
Yes. Freeze in single-serving freezer bags or containers for easier thawing.
Warming up: After thawing overnight in the fridge, reheat on the stove or in the microwave.
What To Serve With Taco Soup
- Tortilla chips or Cornbread: Great for dipping!
- Rice: Whether it’s cilantro-lime rice or plain steamed rice, it can be served on the side or right in the soup.
- Salad: A fresh Garden Salad pairs well.
- Quesadillas or soft tortillas: You can fill them with cheese and use them to scoop up the soup.
- Roasted Veggies: Roasted peppers or zucchinis nicely complement the flavors of the soup.
More Comforting Soup Recipes:
- Broccoli Cheddar Soup Panera copycat!
- Creamy Vegetable Soup with Cheddar cheese
- Pumpkin Black Bean Soup with canned pumpkin
- Pinto Bean Soup Four main ingredients!
- Tuscan Soup with sausage and bacon
Taco Soup
Taco Soup brings all the classic taco flavors—seasoned beef, beans, corn, and fire-roasted chilies—into one comforting bowl. Top it with sour cream, Cheddar, and some chips for dipping!
Equipment
- Large, heavy-bottomed pot
Ingredients
Soup
- 1 tablespoon olive oil
- 1 large yellow onion finely diced, 1-1/2 cups
- 1 pound ground beef lean, 93/7
- 2 teaspoons minced garlic
- 1 (16-ounce) can chili beans or pinto beans, undrained, see note 1
- 1 (15-ounce) can black beans drained and rinsed
- 1 (15.25-ounce) can southwestern corn or plain corn, undrained
- 1 (4-ounce) can mild diced green chiles undrained, fire-roasted if possible
- 1 (28-ounce) can crushed tomatoes
- 2 cups chicken broth
- Chips for dipping
- Toppings as desired see note 2
Seasonings (or use 1 Packet Taco Seasoning)
- 1 tablespoon ground chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and pepper
Instructions
- In a large, heavy-bottomed pot, heat oil over medium-high. Add diced onion and sauté until softened, about 3 minutes. Push onions to the sides of the pot and increase heat to high. Add ground beef to the center, crumbling it as it cooks. Cook until fully browned. If there’s excess grease, drain it off.
- Add garlic and all seasoning ingredients plus salt and pepper to taste (I add 3/4 teaspoon salt and 1/2 teaspoon pepper). Sauté the mixture, stirring constantly, until fragrant, about 1–2 minutes.
- Add remaining soup ingredients except toppings. Mix well.
- Bring the mixture to a boil, then reduce heat to medium-low. Let it simmer, uncovered, 10–20 minutes, stirring occasionally. Taste and adjust seasonings if needed (see note 3).
- Ladle the soup into bowls and garnish with your chosen toppings. Enjoy!
Recipe Notes
Note 1: Chili beans are canned beans in a seasoned chili sauce, enhancing the flavor of the soup without additional effort on your end! If you can’t find chili beans, use ranch beans or drained and rinsed pinto beans instead.
Note 2: Optional toppings: sour cream, Cheddar cheese, green onions or cilantro, diced ripe avocado, lime, and/or jalapeño.
Note 3: Adjust Taco Soup’s consistency by adding broth for a thinner soup, or using extra beans or simmering longer for a thicker version.
Storage: Store in an airtight container up to 3–5 days in the fridge. Taco Soup only gets better as it sits! You can freeze in freezer bags or containers for easier thawing.
Nutrition
Serving: 1serving | Calories: 498kcal | Carbohydrates: 55g | Protein: 28g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 1315mg | Potassium: 1416mg | Fiber: 15g | Sugar: 15g | Vitamin A: 1166IU | Vitamin C: 24mg | Calcium: 130mg | Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
